# What You'll Need:
→ Filling
01 - 1 1/2 cups shelled unsalted pistachios
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon fine sea salt
→ Pastry
05 - 16 sheets phyllo dough (about 12 x 16 inches), thawed
06 - 1/2 cup unsalted butter, melted
→ Orange blossom syrup
07 - 1 cup granulated sugar
08 - 1/2 cup water
09 - 2 teaspoons orange blossom water
10 - 1 tablespoon fresh lemon juice
→ Garnish
11 - 2 tablespoons finely chopped pistachios
# Directions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - Pulse the pistachios, granulated sugar, ground cinnamon and sea salt in a food processor until the mixture is finely chopped but not pasty; transfer to a bowl.
03 - Keep the phyllo sheets covered with a slightly damp towel while working to prevent drying.
04 - Place one phyllo sheet on a clean surface and lightly brush with melted butter; place a second sheet on top and brush again.
05 - Along the long edge of the layered phyllo, evenly sprinkle 2 to 3 tablespoons of the pistachio mixture in a line.
06 - Roll the phyllo tightly into a log, then cut the log into two equal pieces; place each piece seam-side down on the prepared baking sheet.
07 - Repeat the layering, filling and rolling process with the remaining phyllo and pistachio mixture to yield 16 rolls in total.
08 - Brush the tops of all rolls with the remaining melted butter so they brown evenly in the oven.
09 - Bake for 25 to 30 minutes, rotating the sheet once if necessary, until the rolls are crisp and deep golden brown.
10 - While the rolls bake, combine the sugar, water and lemon juice in a small saucepan; bring to a boil, then reduce heat and simmer gently for 8 minutes. Remove from heat and stir in the orange blossom water.
11 - Remove the rolls from the oven and immediately spoon the warm syrup evenly over them so the pastry absorbs the syrup.
12 - Allow the rolls to cool to room temperature, then sprinkle with the chopped pistachios before serving.
